MUMBAI, India, May 1 -- Intellectual Property India has published a patent application (202611027637 A) filed by Shree Guru Gobind Singh Tricentenary University, Gurugram, Haryana, on March 9, for 'gluten-free functional pasta composition and method for preparation thereof.'
Inventor(s) include Dr. Shelly Garg; and Tripti Seyan.
The application for the patent was published on May 1, under issue no. 18/2026.
According to the abstract released by the Intellectual Property India: "A gluten-free functional pasta composition comprising green jackfruit flour providing dietary fiber, resistant starch for improved texture and reduced glycemic response, germinated barnyard millet flour for improving nutrient bioavailability, Bengal gram flour providing protein enrichment and dough stability, flaxseed mucilage providing natural hydrocolloid binding, viscosity and replacement of synthetic gums, edible oil providing improved dough handling, extrusion performance, and salt providing flavor enhancement, wherein the composition is free from gluten and synthetic hydrocolloids and yields a stable and cohesive pasta dough with improved nutritional properties including higher protein, dietary fiber, and controlled energy value, the invention further disclosing a method comprising preparation of green jackfruit flour, preparation of germinated barnyard millet flour, preparation of flaxseed mucilage, uniform mixing of flours, dough formation, extrusion into desired pasta shapes, and controlled drying to achieve shelf-stable, nutritionally enriched gluten-free pasta suitable for commercial production."
Disclaimer: Curated by HT Syndication.
